1. Regular backfluching throughout
the day.
How to backflush
In each of the brewing heads is a fine
mesh screen. Every coffee you make leaves
tiny bits of coffee trapped in this screen.
The water in the brewing head is 90°C.
If
you leave grounds in the head - they burn!
Backflushing is designed to remove the
grounds before they have a chance to leave
a harsh, bitter taste in the coffee.
